Show home lard production when lard Is rendered at home it should be graded and ns as much neutral lard as possible produced says miss flora carl of the Misso missouri url college of agriculture neutral lard Is 13 the lard rendered from internal fa fats ts at uch such S low temperatures that it Is almost if not entirely free of taste and odor neutral lard Is of high quality but it Is seldom that it can be purchased for cooking purposes since most of it goes into the manufacture of oleomargarine more lard can be extracted at a lower temperature if the fat Is run through the sausage mill instead of chopping before rendering the fat from the rinds Is more difficult to extract and gives a softer and a cheaper grade of lard the rinds can be rendered by on ousting sting in the oven |